Hebig - Beef Gyros

• 1 pound beef tenderloin steaks, cut 1/8 to 1/4-inch thick
• 2 tsp. olive oil
• 1 medium onion, halved, thinly sliced
• 1 tsp. olive oil
• 2 cloves garlic, crushed
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 4 pita breads, warmed
• 2 small tomatoes, thinly sliced
• 1/2 cup prepared cucumber ranch dressing

1. 1. Cut steaks lengthwise in half, then crosswise into 1-inch wide strips. Set aside.
2. 2. Heat 2 tsp. oil over medium-high heat until hot in a large nonstick skillet. Add onion. Stir-fry 3-4 minutes. Remove from skillet.
3. 3. Heat 1 tsp. oil until hot in the same skillet. Stir-fry beef, garlic and oregano in two batches, 1-2 minutes each, or until outside surface of beef is no longer pink. (Do not over cook.) Return beef mixture to skillet. Season with salt and pepper. Stir in onion; heat through.
4. 4. Place equal amounts of tomatoes and beef mixture onto center of pita, fold pitas in half. Drizzle with dressing and serve.

tenderloin, olive oil, onion, olive oil, garlic, salt, pepper, pita breads, tomatoes, cucumber

Taken from www.epicurious.com/recipes/member/views/hebig-beef-gyros-52212831 (may not work)